Double-Mushroom Ragoût

Photo by Scott Phillips
Ingredients
- 1 Tbs. coarsely chopped fresh thyme
- 20 oz. cremini (baby bella) mushrooms, sliced ¼ inch thick
- ¾ cup heavy cream; more for reheating
- 1 oz. dried porcini mushrooms (about 1 cup)
- 3 Tbs. unsalted butter
- 2 Tbs. chopped fresh parsley
- 1/3 cup finely chopped shallot
- + 4 more ingredients
-
- 2 Tbs. extra-virgin olive oil
- Freshly ground black pepper
- 1/3 cup dry Marsala
- Kosher salt
Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.In a 10-inch straight-sided...
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